Instructions:

Peel, clean and dice garlic, onion and carrot. Cut all tomatoes in half and place on baking sheet. Bake tomatoes at 350 degrees until soft and lightly browned. Heat oil in a large sauce pot; add onions and garlic and sauté until soft. Add carrots, tomato, vinegar, liquid smoke and chicken stock. Simmer soup for 1 hour. After simmering, put the soup in a blender for 4 minutes on low or until very smooth. Finish with cream and butter.